Here at BaseLineScope, we're of the mindset that outstanding pizza is founded on outstanding dough. With over 30 years of refining our craft, we're thrilled to divulge some of our dough-making wisdom. While our proprietary blend remains a closely-guarded secret, we offer these foundational tips to elevate your homemade pizza dough to professional standards.
Flour Quality is Key
Prime pizza dough is predicated on selecting the best flour. 00 flour, known for its fine texture and moderate protein level — approximately 12% — is our top recommendation to ensure both resilience and delicateness in the dough. For those unable to source 00 flour, bread flour serves as a viable alternative, although there will be a slight variance in the final texture.
Understanding Water's Role
Your water's temperature is pivotal in manipulating the dough's fermentation time and its overall development. Opt for colder water at about 45°F (7°C) to encourage a slow fermentation, synonymous with richer flavor. Conversely, warmer water around 85°F (29°C) can speed up fermentation. Keep the water-to-flour hydration ratio within the 60-70% range to suit typical home ovens.
Yeast and Time – A Delicate Dance
A top-tier dough emanates from a judicious use of yeast coupled with a generous fermentation period. Employ merely 0.2% of fresh yeast in proportion to the flour, to foster a 24-48 hour fermentation period. This gradual pace helps the dough to develop a complex taste profile and yields a finished product that's more digestible.
Salt's Structural Significance
Salt's role surpasses mere flavor enhancement; it's integral for fortifying gluten bonds and moderating yeast activity. For the best results, we incorporate fine sea salt at a ratio of about 2.5-3% to the flour's weight, adding it once the flour and water have commenced mixing, thus avoiding direct contact with the yeast.
Fermentation: The Craft's Epitome
Post-mixing, the dough should undergo an initial room temperature bulk fermentation for a couple hours. Then, divide it into distinct portions and refrigerate within sealed containers for a 24-72 hour period. During this phase, enzymes methodically convert starches into sugars, imparting both a characteristic taste and the crust's appetizing golden hue.
Gentle Handling is Paramount
Just before baking, take the dough out of the refrigerator for 1-2 hours. Touch it delicately to keep the inherent air bubbles intact. To extend the dough, utilize your fingers for pressing and stretching, steering clear of rolling it out which would deflate those crucial bubbles.
Culmination with Heat
While our pizza ovens reach an impressive 850°F (454°C), a typical household oven's maximum temperature is around 550°F (288°C). To mimic the intense heat of our ovens, preheat a pizza stone or steel for no less than an hour, providing that vital heat for a perfectly crispy surface and a fluffy core.
The pursuit of perfect pizza dough is ongoing; every batch presents a learning opportunity about the craft. We urge you to keep a log, tweak the variables, and discover what achieves the best results in your personal cooking space.
For a firsthand experience with our dough-making, consider attending our monthly pizza workshops, where Chef Luca showcases these techniques comprehensively. Be sure to check our events calendar for the upcoming sessions!